Let a bird cook slowly and gently: About twelve to fifteen minutes for a boneless breast, and up to ninety for an entire bird (in all cases you want an internal temperature of 160-165º). Move it over direct heat at the end if you want a crisper, browner chicken. Most of the fat will be rendered by then, reducing the chance of a final flare up.
Sausages: Avoid flare-ups by cooking sausages over indirect heat or by dunking them in a pot of boiling water for two to three minutes before grilling. This cooks up the exterior a bit and pulls off some of the fat. Once they’ve reached an internal temperature of 165º, move them over direct heat until attractively browned.
Shrimp: Grill shrimp fast and furious, preferably with the shell on. If you’re grilling a lot of shrimp that are of a good size (i.e. they won’t fall through the grill), you can just throw them on the grill. For a bit more control and less chaos, try skewers, allowing you to turn a whole bunch of shrimp at once. In either case, cook for two to three minutes, turn them, and cook until they are bright pink.
Fish: If you grill fish frequently, buy a fish basket. They make grilling fish a snap. Without one, make sure to oil your grill, keep the heat even and not too hot, and use a wide, flat spatula to turn the fish. A good rule of thumb is to cook for ten minutes per inch of thickness.
Soy-based burgers and dogs: These are pre-cooked, so grilling is just heating them up. Indirect heat is the best way to do this without burning them (they burn easily). Although a crisper exterior can be achieved by a brief exposure to higher, direct heat once they’re hot.
Related Story: “Just Bring a Bottle Of Wine!” – Finding the Ultimate Grill Wine
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